This Week's Episode

Hosted by Lynne Rossetto Kasper

Play
Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

December 31, 2010

Play
Pause
0:00
 
 

Caring is caring!

Embed Code:

<iframe src="http://www.splendidtable.org/embed/31861" frameborder="0" scrolling="no" width="100%" height="240px"></iframe>

​
December 31st, 2010

We have some advice for the home cook from chef Thomas Keller—his new book is Ad Hoc at Home. We get advice for throwing a party Southern style from Matt and Ted Lee, authors of Simple, Fresh Southern. Master baker Rose Levy Beranbaum gives us a primer on keeping cakes—her newest book is Rose's Heavenly Cakes. Jane and Michael Stern are at Pico de Gallo in Tucson, AZ.

Recipes from this episode

Scandinavian Flower Eggs with Sweet-Tart Mustard Dill Sauce

Potato Hash with Bacon and Melted Onions

Dried Apricots in Cardamom Syrup (And Roasted Dried Apricots)

Alt-Malted Milk Balls

Pickled Grapes with Rosemary and Chiles

Radish Butter

Ginger Lemonade

Episode Rundown

01:33 – 07:28  

Sally Schneider is the creator of The Improvised Life, a blog devoted to "making and creating with whatever is at hand." She shows off unique improvisational ways to wrap gifts for the holidays.

Recipe: Dried Apricots in Cardamon Syrup, Alt-Malted Milk Balls
Book: The Improvisational Cook
Website: The Improvised Life

07:52 – 14:52  

The Lee Brothers, Matt and Ted Lee, are masters of the Southern way of cooking.

Recipe: Pickled Grapes with Rosemary and Chiles, Ginger Lemonade, Radish Butter, Scandinavian Flower Eggs
Book:The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
Website: mattleeandtedlee.com

15:22 – 22:17  

Thomas Keller is a "culinary deity" who bring his sense of culinary perfection from his restaurants to the home.

Recipe: Potato Hash with Bacon and Melted Onions
Books: Ad Hoc at Home
Website: tkrg.org

22:26 – 26:33  

Jane and Michael Stern take us to Pico de Gallo in Tucson, AZ.

Website: roadfood.com
Book: 500 Things to Eat Before It's Too Late

26:48 – 30:36  

Rose Levy Berenbaum saved many young bakers with The Cake Bible, and continues this tradition with the publication of Rose's Heavenly Cakes.

Book: Rose's Heavenly Cakes

Website: realbakingwithrose.com

30:36 – 34:34  

Lynne takes your calls and we get this week's Trivia Question

34:34 – 45:39  

The answer to this week's Trivia Question, and more callers.

45:39 – 50:23  

Clinton Kelly spreads the makeover concept from clothes to just about everything.

Book: Freakin' Fabulous
Website: clintonkelly.com

Jane and Michael Stern's Roadfood

Pico de Gallo

Marshaled in a refrigerated case at the counter are plastic red cups filled with the restaurant's namesake, pico de gallo. In this case, the "nip of the rooster" is a blast of salt, chili powder and lemon juice, sprinkled on top of a ravishing bouquet of giant chunks of watermelon, coconut, pineapple, mango, and even some jicama. The red-hot spice elicits the fruit's sweetness and packs its own lip-tingling punch. It is a heady culinary collusion like nothing else we've ever eaten.